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Novozym® Pectinex Ultra Olio enzyme for olive oil

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GA01A.33095
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Maximise the yield in your fruit by using Pectinex Ultra Olio enzymes this processing season!

Not all enzymes are created equal...

Olive Oil is said to be 'the fruit juice of the olive' and is able to be consumed directly after processing. 

For decades, industrial pectolyic enzymes, produced by micro-organisms, are used in fruit juice production and was therefore able to apply this concept to olive oil productions. Over 30 years ago the first attempts were made by adding pectolytic enzymes to the malaxing process.

olive cell.JPG
Picture above shows olive cell-wall are broken down into smaller particles at the crushing phase.  Oil is held within the cellular structure.  Enzymes like Pectinex Ultra Olio are used to break these cell walls to release the oil.


96 - 98% of the oil is found in the flesh  (mesocarp) and skin (epicarp). The remaining oil is found in the pit (endocarp).  The majority of the oil is located in the vacuoles but the bound oil is not accessible in the extraction process and is therefore lost in the waste. When processing, the oil that has been released has been done by the natural enzymes  contained in the olive fruit.

You are now able to retrieve more of this  'lost oil'. This can be achieved when enzymes are added to the malaxing process  to break down the bound cells to release extra oil that would have normally been  disposed of with the waste.

Pectinex Ultra Olio (formerly NZ33095) is a more concentrated and robust product compared to Pectinex Ultra SPL

"The oils obtained with the use of enzyme treatment show higher levels of phenolics, volatiles, tocopherols, carotenes and chlorophyls and lower levels of oxidised triglycerides and diglycerides, thus becoming less susceptible to oxidation, more stable and aromatic."  Quoted from article about the Impacts of processing operations on oil quality.

Olive Oil Flows from Extraction trials

Earlier trials have concluded that using NZ33095 results according to an RIRDC study show the high main-chain activity showed lower pyropheophytin values.  Whilst higher polyphenols resulted compares to other enzymes.

Other benefits of using enzymes is...

  • Early harvest fruit improves extract-ability.
  • Increased yield due to the release of bound  oil.
  • Improved oil storage stability due to lower pyropheophytin levels and increased polyphenols.
  • Improved flavour, taste etc as the extraction is more complete.
  • Helps to process difficult batches i.e.  with high moisture content.
  • Better filter-ability of the oil as it  contains lesser impurities.
  • Low cost to achieve more oil.

More Information:

In this olive oil extraction trial, we are comparing two different methods—one without enzyme and talc, and one with the use of both enzyme and talc. Here's the analysis:

Trial 1 (No Enzyme, No Talc):
  • Weight of olives: 500 kg
  • Oil extracted: 40.5 liters
  • Extraction yield: 40.5L / 500kg = 8.1% yield

Trial 2 (With Enzyme and Talc):
  • Weight of olives: 500 kg
  • Enzyme used: 250 mL (500 mL per tonne)
  • Talc used: 0.35 gm (0.70 gm per tonne)
  • Oil extracted: 54 liters
  • Extraction yield: 54L / 500kg = 10.8% yield

Comparison:

Yield Improvement: Trial 2 (with enzyme and talc) resulted in a 10.8% extraction yield, compared to the 8.1% yield in Trial 1, representing a 33.3% increase in oil yield.

Findings:

Enzyme and talc usage significantly boosted oil extraction efficiency by improving the separation of oil from the olive paste. This suggests that the enzymes helped break down the cell walls more effectively, releasing more oil, while the talc aided in improving the oil-water content in the paste.

The increase in oil output highlights the potential benefits of using additives like enzymes and talc in commercial olive oil production, especially for improving yields.

This analysis suggests that using enzymes and talc in olive oil extraction could be a valuable practice for enhancing production efficiency.

File Title File Description Type Section
Kosher_Grain_and_Oil_2025.pdf Kosher Certificate - Novozymes Specifications Document
Halal_Grain__Oils_2025.pdf HALAL certificate Grains and Oils - Novozymes Specifications Document
Viscozyme_L_-_FSSC_22000.pdf Novozyme Food Safety Certification Specifications Document
Pectinex_Ultra_Olio_-_ISO_9001.pdf Novozymes ISO 9001 Specifications Document
Pectinex_Ultra_Olio_-_ISO_14001.pdf Novozymes ISO 14001 Specifications Document
Pectinex_Ultra_Olio-GMO_Status_short.pdf GM Statement Pectinex Ultra Olio Specifications Document
Pectinex_Ultra_Olio_-_GBE_-_PDS.pdf Pectinex Ultra Enzymes PDS Brochures Document
SDS_-_Pectinex_Ultra_Olio.pdf Pectinex Ultra SDS Brochures Document
Flow_Chart_Olive_Oil_Pectinex_ultra_olio_0815.pdf Flow chart Pectinex Ultra Olio Brochures Document
Enzymes_Olive_Oil_Technical_Presentation.pdf Enzymes Olive Oil Technical Presentation Brochures Document
Olive_Oil_Extraction_Application_Sheet.pdf Enzymes Olive Oil Extraction Application Sheet Brochures Document
Pectinex_Ultra_Olio_-_Non-animal_vegan_TSE-BSE.pdf Pectinex Ultra Olio - Vegan Statement Brochures Document
NGP_Statement_1.pdf NGP - Non-GMO Project - Novozyme Specifications Document
Kosher_Food__Beverage_2025.pdf Kosher Food & Beverage 2025 Novozyme Specifications Document
Halal_Food__Beverages_2025.pdf Halal Certificate Food and Beverage 2025 Specifications Document
RIRDC-11-091-Evaluation-of-Processing-Aids-Canamasas-REPORT_FINAL.pdf Evaluation of Processing Aids for Olive Oil Extraction and Quality Improvement - RIRDC This RIRDC report by Pablo Canamasas and Leandro Ravetti examines the use of traditional and new processing aids - such as talc, enzymes, salt, and calcium carbonate - to enhance olive oil extraction efficiency and maintain oil quality. The study provides Specifications Document

Using Processing Aids in Olive Oil Extraction Process: Expert Insight from Pablo Canamasa

As global extra virgin olive oil (EVOO) production expands into non-traditional regions with varying climates and agroecological conditions, producers are facing a new wave of operational complexities. Join leading agricultural scientist and processing expert Pablo Canamasas as he unpacks the evolving challenges in EVOO extraction and explores strategic solutions tailored for industrial-scale operations. In this exclusive video, you’ll gain insig
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Key Adjustable Parameters in Olive Oil Processing Machinery for Quality & Yield Optimisati

Efficient and high-quality olive oil extraction depends on fine-tuning multiple process variables. Below are critical control points and potential adjustment areas within modern olive oil production systems:
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Assessing Alperujo Application for Soil Health – The Olive Centre

This article explores the direct use of alperujo - olive mill waste - as a soil amendment in olive groves. Backed by an 18-month study in Spain, it evaluates soil impact, carbon levels, and nutrient balance, highlighting the potential of this circular farming practice for small producers. Find out more about Olive Mill Waste.
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Are you using low-strength enzymes or high-strength enzymes?

OLIVE OIL PROCESSING AIDS - COADJUVANTS

Are You Using Low-Strength Enzymes Or High-Strength Enzymes?

Research about enzyme application in olive oil extraction processing can be effective in obtaining higher yields, faster oil & water separation, leading to smoother operation of machinery, less residual oil in the pomace and improved oil clarity.  

Pectinase enzymes are used extensively around the world in the fruit juice and wine industries and increasingly in the olive oil industry. 

Pectinase enzymes are produced by submerged or surface fermentation from microorganisms under highly controlled conditions. There are relatively few primary producers (manufacturers) of pectinase enzymes in the world.




In the Australian Olive Industry, there are many types of enzymes, but producers may be unaware that there are different qualities on offer through low-activity (or diluted) and high-activity (or concentrated) enzymes in the market.  Like olive oil… enzymes ain’t enzymes. 

 Manufacturers vs Suppliers of Enzymes. 

There are suppliers to the industry who do not manufacture enzymes but buy them in concentrates (i.e. a high-activity enzyme), then dilute and formulate a finished product.  Dosage recommendations for these cheaper products often do not correlate with achieving sufficient enzyme activity in the process to give maximum oil yield. 

What should you expect to see by using Enzymes in olive oil processing?

During April 2018 at a Processing Workshop in Drysdale Victoria, I noted an interesting response from the Owner of the property, Manzanillo Grove during the processing trial that took place with over 35 producers from all over the country who had said “I have never seen Enzymes interact this way before… there is oil everywhere.  Another observation is the paste was also performing much more quickly and there is an incredible increase in the amount of extra oil.  We are impressed with the results of the processing demonstration today.” Jacques Kint, Manzanillo Grove.

Without Enzyme

Observations:  Paste not as fluid, took longer to release oil, not as much oil pooling.

With Enzyme

Observations:  More oil pooling, better fluidity of paste, quicker oil release.

There is a response rate between enzyme dose and oil yield. A low strength enzyme can result in minimal improvement in yield and inferior performance if dosed at the same rate as a high strength product.  To give the same performance, low-activity enzymes need to be dosed at much higher rates.

Even though the price seems competitive on the surface you may actually see yourself paying considerably more in comparison… you can waste your money by using cheap, low-strength enzymes!